Ingredients

  • 2 lbs. chicken thighs, boneless, skinless, cut in strips
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 red onion, chopped
  • 3 ripe tomatoes, chopped
  • ½ cup chicken broth
  • ½ cup coconut milk
  • ¼ cup fresh lime juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • cup golden raisins
  • 1 tablespoon grated lime zest
  • 2 cups diced fresh pineapple
  • ½ cup dark rum
  • ¾ cup toasted coconut
  • 3 cups hot cooked rice
  • pineapple top
  • lime wedges

Directions

1. In large frypan, place oil over medium high heat. Add chicken strips and cook about 5 minutes, to brown; transfer to bowl.
2. To frypan, add garlic, onion and tomatoes. Cook, stirring, until vegetables are tender. Stir in broth, coconut milk, lime juice, cinnamon, oregano, salt and pepper. Bring to a boil and return chicken to pan.
3. Reduce heat and simmer 15 minutes; add raisins and lime zest, cover and cook 5 minutes. Stir in pineapple and rum; cook just until heated, about 5 minutes more.
4. Arrange rice on platter, spoon chicken on top and pour sauce over all. Sprinkle with toasted coconut. Garnish with pineapple top and lime wedges.

Source

Servings/Yield

Preparation Times

Diane Sparrow
Osage, IA
2003 Finalist